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Turkish Carrot Yogurt Dip Recipe


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     Turkish Carrot Yogurt Dip

Category   Appetizers
Sub Category   None

12 oz carrots
1/4 c extra virgin olive oil, plus more for finishing
1/3 c de-shelled non-salted pistachios, chopped
1 tsp kosher salt (or 1/4 tsp if using salted pistachios)
4 medium cloves garlic, minced
2 c plain Greek-style full fat yogurt
parsley for garnish

Grate the carrots through the large hole on a box grater. Heat the olive oil in a medium skillet until shimmering hot. Grab a little carrot shreddings and drop it in the oil. If it sizzles, itís ready, and add the remaining carrots. If not, wait a bit and repeat until the carrots sizzle.
Cook the carrots on medium high heat, stirring frequently, for about 4 to 5 minutes or until they start to soften. Add the pistachios and salt, then reduce the heat to medium. Cook for an additional 3 to 4 minutes, stirring constantly, until the carrots start to brown a bit. Add the garlic and cook for another minute or until you can start to smell the fragrant garlic. Remove from heat.
Put the yogurt in a medium size bowl and then add the cooked carrot mixture. Stir together and adjust the seasoning by adding more salt to taste. Drizzle olive oil over the top of the dip, then garnish with a sprinkling of parsley. Serve with toasted pita wedges.

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